Crab Rangoon Egg Rolls: A Crispy Fusion
Crab Rangoon Egg Rolls are a delightful fusion of two beloved appetizers: the creamy, indulgent crab rangoon and the crispy, crunchy egg roll. This recipe combines the best of both worlds, resulting in a truly irresistible treat that's perfect for parties, game days, or any occasion when you want to impress your guests.
These golden brown egg rolls are filled with a luscious mixture of cream cheese, fresh crabmeat, and aromatic seasonings. The crispy exterior gives way to a warm, creamy interior that is simply divine. Serve them with your favorite dipping sauce, such as sweet chili sauce or marinara, and prepare to be amazed!
Course: Appetizer Prep Time: 15 minutes Cook Time: 10-12 minutes Total Time: 25-27 minutes Servings: 8
Ingredients
- 16 ounces cream cheese, softened
- 3 green onions, chopped
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces fresh crabmeat (fully cooked), flaked
- 8 egg roll wrappers (large wonton wrappers)
- Vegetable oil for frying
Instructions
Preparing the Filling:
- In a large mixing bowl, combine the softened cream cheese, Worcestershire sauce, green onions, garlic powder, and onion powder. Blend with an electric mixer until smooth and creamy.
- Gently fold in the flaked crabmeat, ensuring it is evenly distributed throughout the cream cheese mixture.
Assembling the Egg Rolls:
- Spread out the egg roll wrappers on a clean, flat area.
- Spoon an equal amount of the crab mixture into the center of each wrapper.
- Fold the sides of the wrapper inward, enclosing the filling.
- Roll up the egg roll tightly, sealing the edges with a small amount of water to prevent unraveling.
Frying the Egg Rolls:
- Preheat a large pot or deep fryer filled with vegetable oil to 375°F (190°C).
- Carefully lower a few egg rolls into the hot oil, being cautious to avoid overcrowding the pot.
- Fry the egg rolls until they are golden brown and crispy, turning them occasionally for even cooking.
- Remove the cooked egg rolls from the oil and drain on paper towels or a wire rack.
Serving:
Serve the Crab Rangoon Egg Rolls warm with your preferred dipping sauce.
Tips
- For a richer flavor, use Dungeness or Alaskan king crab.
- If you prefer a milder taste, reduce the amount of Worcestershire sauce.
- To make these egg rolls ahead of time, assemble them and freeze them uncooked. When ready to serve, fry them directly from frozen.
- For a healthier option, bake the egg rolls instead of frying them. Nevertheless, the taste and consistency will vary.
- Experiment with different dipping sauces, such as sweet and sour sauce, soy sauce, or a mix of mayonnaise and sriracha.
Nutritional Information
Nutritional values can change based on the particular ingredients chosen.
Calories: 181kcal | Carbohydrates: 14g | Protein: 11g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 620mg | Potassium: 258mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 1mg
Enjoy your delicious Crab Rangoon Egg Rolls!
Comments
Post a Comment